more leftover ideas

I still have a ton of roulade filling left. This filling is primarily puréed spinach, cheese, and fried mushrooms, so I'm thinking this would convert nicely into a ravioli or tortellini. All I need to do is make the pasta, and that shouldn't be difficult. As for the sauce: I have a good bit of heavy cream and some white wine, plus a whole mess of crab and a small brick of Gruyère, so I can make a creamy crab sauce to pour over the ravioli. That sounds amazing, frankly. Or I could mix my crab meat straight into the filling, then make crab ravioli with regular cream sauce. Either way, glory is ours.